For the roasted leeks:

• 17 oz. leeks

• 3 1/2 tbsp. Oro Cazorla extra virgin olive oil

• 1 sprig fresh thyme

• 1 sprig parsley

• 1 sprig fresh rosemary

• 1 clove fresh garlic

• 1 tsp. fine salt

For the black olive tapenade:

• 3 1/2 tbsp. tapenade

• 1/2 c. virgin olive oil

For the bread:

• 1 ciabatta bread

Other

• 12 1/2 oz. TORTA DE LA SERENA P.D.O. cheese

• Chives

For the roasted leeks:

- Cut off the roots and the green part of the leeks.

- Put them on an oven tray with the aromatic herbs, the garlic and the oil.

- Roast at 356oF for 45 minutes.

- Once cooked and allowed to cool, peel the leeks and conserve them in the oil in which they were roasted.

For the black olive tapenade:

- Mix together the ingredients and put them into a squeeze bottle. Save for later.

For the bread:

- Split the ciabattas down the middle.

- Toast on both sides in a salamander grill.

Other

- Slice the cheese into slices 1/4 inch thick, removing the rind.

Presentation:

-Place the roasted leeks on top of the toasted ciabatta bread, cover with the Torta del Casar cheese and heat in the salamander grill.

- Top off with the black olive tapenade and the chopped chives.